Biochemical and microbiological changes during fermentation and storage of a fermented milk product prepared with Tibetan Kefir Starter

Biochemical and microbiological changes during fermentation and storage of a fermented milk product prepared with Tibetan Kefir Starter

The aim of this study was to determine the optimal temperature ranges of milk fermentation by the microbial association Tibetan Kefir Grains and to set changes during the storage of the fermented milk product. The optimum technological parameters of milk fermentation by Tibetan Kefir Grains complian...

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Bibliographic Details
Main Authors: Mykola Kukhtyn, Olena Vichko, Oleg Kravets, Halyna Karpyk, Olga Shved, Volodymyr Novikov
Format: Article
Language:English
Published: Sociedad Latinoamericana de Nutrición 2018-12-01
Series:Archivos Latinoamericanos de Nutrición
Subjects:
tibetan kefir starter
fermented milk drink
Online Access:https://www.alanrevista.org/ediciones/2018/4/art-7/

Internet

https://www.alanrevista.org/ediciones/2018/4/art-7/

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